 |
 |
Articles / TULARC / Food / 20th Century Appetizer Recipes 2 / |  |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
   |
|
||
|
Nuts About Cheese |
|
||
|
||||
|
|
|
||
|
||||
|
|
Articles / TULARC / Food / 20th Century Appetizer Recipes 2 / | |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
|
|
||
|
Nuts About Cheese |
|
||
|
||||
|
|
|
||
|
||||
|
|
|
|
||
|
||
|
|
|
|
||
|
|
||
|
||
|
|
|
|
||
|
||
This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
2 c Pecans or walnuts (about 1/2 lb)
4 oz Cream cheese
4 oz Stilton or Danish blue cheese
1 tb Mayonnaise
1/2 ts Worcestershire sauce
Any flavored cream cheese (pepper or orange) can be used instead of themixture of Stilton, cream cheese, mayo and worcesershire sauce. To add variety, serve a couple of flavor combinations, such as Stilton and garlic-herb cheese. Toast nuts on baking sheet in 350 F oven for 8-10 minutes or until fragrant. Let cool completely. In food processor or by hand, combine cream cheese, stilton, mayonnaise and worcestershire sauce until blended. Refrigerate until firm. Sandwich about 1/2 tsp cheese mixture between 2 nut halves. Refrigerate until serving. Origin: Canadian Living magazine, Dec/88 Shared by: Sharon Stevens.
Continue to:
Related Recipes:
Appetizers, food, recipes, cooking, cookbook, preparation, ingredients, advice, nutrition
|
|
|
|
 |
|